{"id":116221,"date":"2022-10-12T06:40:36","date_gmt":"2022-10-12T10:40:36","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=116221"},"modified":"2022-10-12T06:40:36","modified_gmt":"2022-10-12T10:40:36","slug":"gastronomia","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2022\/10\/12\/gastronomia\/","title":{"rendered":"Gastronom\u00eda"},"content":{"rendered":"<p>Queridos lectores en la presente receta utilizaremos carne de res y carne de cerdo para realizar unas alb\u00f3ndigas junto a un ingrediente muy especial, la c\u00farcuma (<em>Curcuma longa)<\/em>.<\/p>\n<p>Este ingrediente lo podemos encontrar en todos los mercados a nivel nacional, pertenece a la familia del jengibre. Durante a\u00f1os se ha utilizado en medicina tradicional de los pueblos asi\u00e1ticos para tratar inflamaciones, enfermedades de la piel, dolores de la regi\u00f3n estomacal e incluso \u00faltimas investigaciones se est\u00e1n realizando para observar su ayuda contra el c\u00e1ncer y la diabetes.<\/p>\n<p>La c\u00farcuma posee vitamina C, E y K, fibra, prote\u00ednas, sodio, potasio, calcio, hierro, magnesio y zinc entre otros. Adem\u00e1s de aportar un hermoso color a los alimentos, tambi\u00e9n marc\u00f3 tendencia en los \u00faltimos a\u00f1os haciendo parte del men\u00fa de cafeter\u00edas a nivel mundial.<\/p>\n<p>Disfruten de esta sencilla y deliciosa receta.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>ALB\u00d3NDIGAS <\/u><\/strong><\/p>\n<p>Para 6 personas<\/p>\n<p>Ingredientes:<\/p>\n<p>\u00bd kg carne de res y cerdo picada<\/p>\n<p>2 ramas de perejil<\/p>\n<p>1 u. diente de ajo<\/p>\n<p>4 cucharas soperas de pan molido<\/p>\n<p>3 cucharas de vino blanco<\/p>\n<p>1 u. huevo batido<\/p>\n<p>\u00bd lt. aceite<\/p>\n<p>1 plato con harina y sal<\/p>\n<p>Salsa:<\/p>\n<p>4 cucharas de aceite<\/p>\n<p>100 gr. cebolla picada<\/p>\n<p>2u. tomates medianos<\/p>\n<p>1 \u00bd cucharillas de c\u00farcuma en polvo<\/p>\n<p>2 \u00bd vasos con agua<\/p>\n<p>2 cucharas colmadas de harina<\/p>\n<p>sal<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>En un bowl colocar el perejil y el ajo picados finamente y el huevo un poco batido.<\/p>\n<p>Poner la carne picada, el pan molido, el vino y la sal. Mezclar muy bien con una cuchara de madera. Despu\u00e9s de integrar bien los ingredientes se forman bolas con las manos y una vez formadas se pasan ligeramente por harina.<\/p>\n<p>En un sart\u00e9n se pone el aceite a calentar y se fr\u00eden las alb\u00f3ndigas, d\u00e1ndoles unas vueltas para que se doren uniformemente.<\/p>\n<p>Retirar y reservar en una cacerola, donde no est\u00e9n apretadas.<\/p>\n<p><strong>Para la salsa:<\/strong><\/p>\n<p>En una cacerola colocar el aceite a calentar, seguidamente, agregar la cebolla y dejar dorar por unos minutos, despu\u00e9s a\u00f1adir los tomates en trozos, machacar con la ayuda de una espumadera, dejar entre 6 a 8 minutos. Incorporar los dos vasos de agua y sal al gusto.<\/p>\n<p>En un bowl peque\u00f1o colocar la c\u00farcuma y a\u00f1adir medio vaso de agua, mezclar y verter la preparaci\u00f3n sobre las alb\u00f3ndigas.<\/p>\n<p>Colocar la salsa sobre las alb\u00f3ndigas y cocerlas por aproximadamente 15 minutos.<\/p>\n<p><strong>Emplatado:<\/strong><\/p>\n<p>En un plato plano servir entre 3 a 4 alb\u00f3ndigas y acompa\u00f1arlas con qu\u00ednua, ensalada o la guarnici\u00f3n de su preferencia.<\/p>\n<p>&nbsp;<\/p>\n<p>Queridos lectores nos vemos en una siguiente receta y no olviden que:<\/p>\n<p><strong>\u201cLa comida hecha con amor, f\u00edsica, qu\u00edmica y biol\u00f3gicamente sabe mejor\u201d<\/strong><\/p>\n<p><strong>Chef Franz R. Arandia Belmonte<\/strong><\/p>\n<p><strong>Gastr\u00f3nomo Profesional e Investigador Gastron\u00f3mico<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Facebook Fan Page: Chef Ara\u00f1a<\/p>\n<p>Facebook: Ara\u00f1a del monte<\/p>\n<p>Facebook: Paladar Mundial Un Gusto Surreal<\/p>\n<p>Blog: Gastrobiologia.wordpress.com<\/p>\n<p>Instagram: Arana_del_monte \/ chef.aranha<\/p>\n<figure id=\"attachment_116223\" aria-describedby=\"caption-attachment-116223\" style=\"width: 165px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/10\/NOTA-5-FOTO-2.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-116223 size-medium\" src=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/10\/NOTA-5-FOTO-2-165x300.jpeg\" alt=\"\" width=\"165\" height=\"300\" srcset=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/10\/NOTA-5-FOTO-2-165x300.jpeg 165w, https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/10\/NOTA-5-FOTO-2.jpeg 527w\" sizes=\"auto, (max-width: 165px) 100vw, 165px\" \/><\/a><figcaption id=\"caption-attachment-116223\" class=\"wp-caption-text\">CHEF FRANZ ARANDIA.<\/figcaption><\/figure>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Queridos lectores en la presente receta utilizaremos carne de res y carne de cerdo para realizar unas alb\u00f3ndigas junto a un ingrediente muy especial, la c\u00farcuma (Curcuma longa). Este ingrediente lo podemos encontrar en todos los mercados a nivel nacional, pertenece a la familia del jengibre. Durante a\u00f1os se ha utilizado en medicina tradicional de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":116222,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-116221","post","type-post","status-publish","format-standard","has-post-thumbnail","category-femenina"],"acf":{"antetitulo":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gastronom\u00eda - El Diario - Bolivia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.eldiario.net\/portal\/2022\/10\/12\/gastronomia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronom\u00eda - El Diario - Bolivia\" \/>\n<meta property=\"og:description\" content=\"Queridos lectores en la presente receta utilizaremos carne de res y carne de cerdo para realizar unas alb\u00f3ndigas junto a un ingrediente muy especial, la c\u00farcuma (Curcuma longa). 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